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  • MaMenu of 10.27.17

    #Salad #Dips #Hummus #sides #Fall #vegetarian #Entree #BreadMaking #Baking #Dessert #salmon #Challah #MaMenu #vegan #Cocktail #Menu #soup

  • Shabbat MaMenu of 10/20/2017!

    Eating again? Oh yes!! In the #ClassicJewishDishes we have Kasha!! More about that soon. 🍸 Pear Haymaker Cocktail: Vodka, ginger beer, and muddled pear make for a tart and refreshing cocktail. French Fougasse Challah Leaves Coolest!!!! Arugula Pesto I use the very simple recipe on the back of Trader Joe's arugula bag. Garlic Confit You can add herbs, and spices, and can it, it can last at least a month in the fridge if sealed well. Chopped Kale Salad with dried cranberries and vegan Parmesan pecans Those pecans are amazing...! Panko Crusted Tilapia with citrus dill sauce #ClassicJewishDishes > Kasha!! Gotta thank my Babby for my love of Kasha. It was around all through my childhood for breakfast, lunch or dinner. My favorite way of eating it, is with cold milk poured over hot kasha, the more modern version I see in my parents house now, is with a scoop of cottage cheese, and perfectly sliced avocado. Tell us your story! Spicy Kasha Vegetable Salad Amazon prime has Wolffs Kasha - as a 6 pack- if you eat it a lot like me 😊 Lemon Curry Chicken- thanks Sarale Fradkin! 4 chicken legs 1/2 cup lemon juice 1 tbsp curry powder 1 tsp smoked paprika 2 garlics, minced Salt and pepper Marinate chicken in the fridge for minimum of 2 hours for best flavor, Bake at 350 for 2 hours, covered. Higher temp to 450, and bake uncovered for 20 minutes. You can garnish it with lemon slices, it's a wonderful, flavor packed chicken dish. Roasted Delicata Squash with Onions Moroccan Couscous - yes, it's all about the broth. Chocolate Pom Bark #MaMenu #Menu #Dinner #Shabbat #Salad #Healthy #vegan #Cocktail #soup #vegetarian #Fall #sides

  • Sukkot Menu 10.4.2017

    For the first night of Sukkot, the holiday where we celebrate the gathering of the harvest, we eat in a Sukkah or booth outside, under the stars. MaMenu presents a beautiful, festive and seasonal menu for the cool evenings of Sukkot. Enjoy! Bourbon Hot Chocolate topped with toasted marshallows Hot chocolate (TJ) or mix almond milk with chocolate syrup + 1/2 oz bourbon per serving topped with toasted or broiled marshallows Seven Seed Round Challah and Honey Egg wash and top heavily with: Sunflower seeds or pumpkin seeds, fennel seeds, cumin seeds, sesame seeds, black sesame seeds, poppy seeds, caraway seeds, anise seeds. Pepita and lentil salad with cilantro pesto Horseradish Hummus topped with Zaatar and Pine Nuts Grilled Pineapple + Jalapeno Guacamole Adzuki Squash Soup >>Here are the soup cups I will be using- clean white, 8 oz hot cups, 100 pack, I will add a sticker with our logo.<< >> << Sous Vide Beef Roast 140 Degrees 6-14 hours Cover with fresh thyme, fresh rosemary, garlic powder and South African Smoke spice rub. Braised leeks with herb panko topping Green Beans with crispy shallots Pumpkin Doughnut Muffins - Yas! #holiday #MaMenu #Menu #Sukkot #Sukkos #Succos #Fall #Autumn #HotChocolate #Challah #Cocktail #pesto #guacamole #soup #sides #SideDishes #Dessert

  • Friday Night Sukkah Soirée Menu

    Friday Night Sukkah Soirée of Sukkot 2017 is a buffet and casual seating dinner in the Sukkah. We set up couches and chairs in the Sukkah, complete with Edison string lights, an outdoor buffet, a drink stand, and a fully loaded Banh Mi station in the kitchen. Cinnamon Swirl Challah Tomatillo Scallion Aioli 1/2 lb. tomatillos, 2 bunches scallions sliced, 1 cup mayonnaise, 2 tbsp lemon juice, 1 dash of tabasco or sriracha, salt and pepper. Blend! Hot apple Cider with Cinnamon and Rum Wild Mushroom and Herb Soup with an assortment of wild mushrooms. >>Here are the soup cups I will be using- clean white, 8 oz hot cups, 100 pack, I will add a sticker with our logo.<< >> << Gingered Carrot Salad with Pomegranate seeds 6 carrots finely grated, 2" piece of fresh ginger finely grated, pomegranate seeds from 1 pom, a big handful of alfalfa sprouts or other sprouts. Dress with 3 tbsp olive oil, 2 tbsp pomegranate vinegar, 1 tsp maple syrup, salt + pepper. Banh Mi Bites with Pargiot and Daikon Carrot Slaw held together with> 4" Bamboo Picks 50 pcs.- Mock crab cakes and red pepper coulis recipe Chocolate Hazelnut Tartlets with sea salt #Sukkot #Succos #Soiree #Challah #aioli #Cocktail #Salad #vegetarian #vegan #Dessert #chocolate

  • Shabbat Menu 9.8.2017

    Read it nice and slow, savor all those flavors... In the #classicjewishdishes department, we are bringing Borscht back!!!! The meaty, cabbagy, beety, rich in color soup. #shabbatshalom from #MaMenu Plum and Sage Mojito This mojito was dynamite. We made it in an infuser pitcher (you can also do it in a dispenser) with the big chunks of plum, sage leaves, and lime, it looked beautiful and tasted wonderful! We had separate bottles of club soda to top it off, with ice. Salt + Pepper Challah S+P Challah was simple to make and yum. Use your classic Challah recipe, egg wash it, and give it a really generous sprinkling of coarse Kosher salt, and coarse freshly ground black pepper. Roasted Tomato + Onion Dip Slow cooked tomatoes, garlic and onions, then blended. It's quite nice with the Challah. Vegan "cheesy" Black bean dip 1 15 oz can black beans, rinsed and drained 1 tbsp olive oil 3 tbsp Nutritional Yeast (mine is from Trader Joe's, it's a vegan cheese substitute) 3 tbsp water 3 tbsp fresh lemon juice 1 tsp salt and blend! Kale Carrot Salad with Curried Cashews What a lovely salad!!! The curried cashews was the very best part of the salad. I followed the above method but did my own spice mix. Curried Cashews Toast raw cashews for 5 min. on 325 Create spiced oil mix: whisk olive oil with sea salt, curry powder, cayenne pepper, ginger powder, cardamom, cumin, garlic powder. Pour it over hot cashews, toss evenly and put in back in the oven for another 12 minutes. Tomato Fennel Salad 2 fennel bulbs thinly sliced (fennel works great on a mandolin) 1 lb. heirloom tomatoes cut into chunks Handful chopped fresh parsley 1/3 cup toasted pine nuts dress with olive oil, white wine vinegar, salt + pepper Marinated Salmon with Salmoriglio Sauce The salmon recipe was a winner! Easy enough; evoo, lemon and panko with a basic dijon sauce. Borscht- Greatest Recipe of All Time The Borscht was so delicious! It really reminded some of our guests about their Russian or Polish grandparents. Sun-Dried Tomato Stuffed Anaheim Peppers with Creamy Cilantro Tahini Lovely vegan dish. Harrisaa roasted broccoli over brown rice Loved this! I didn't make enough, so I ended up making second batch just before candle lighting! Truffle Brownies -- YUMM, a heavy chocolate dessert! Kosher by design page 264 #Salad #Healthy #MaMenu #Cocktail #Menu #Dip #Shabbat #mojito #Challah #salmon #kale #Dessert #SideDishes

  • MaMenu Shabbat Dinner 9.1.2017

    MaMenu, with its original, creative menus, is bringing classic back! An ode to the good old days with this *new weekly feature* called Classic Jewish Dishes. This week we featured Shtiglitz + Kichel (pickled herring + sweet cookies) The herring was made 100% from scratch, I'm quite pleased with the way it turned out. Recipe below. 9.1.2017- Labor Day Shabbat Old Fashioned Cocktail in honor of our new feature. Pistachio Stuffed Challah it came out so heavenly, I can't wait to make it again. The dough was a beautiful and soft, and the pistachio filling swirled into the dough was incredible! #ClassicJewishDishes Shtiglitz + Kichel (pickled herring + sweet cookies) Recipe: 2 fresh herring fish - filleted and cut into 1" slices . Step 1: prepare brine: dissolve 1/4 cup salt in 4 cups water. Allow brine to cool, place all herring fillets in brine and refrigerate for 24 hours. Step 2: In a small pot combine 1/4 cup sugar, 1/4 cup pickling spice, 2 cups water, 3 cups vinegar. Bring to a boil and simmer for 5 minutes then cool completely. Step 3: thinly slice one red onion and one lemon. Discard salty brine, and prepare 2 mason jars (or any glass). Layer herring slices, sliced lemon, and sliced red onion alternately, until jar is 2/3's full. Pour pickling liquid in the jar to the top, seal well and refrigerate for 1 day min, and 1 month max. Watermelon Salad with Basil Ginger Dressing Thai Quinoa Bowls Cooked quinoa as the base, layer it with matchstick carrots, chopped red pepper, steamed shelled edamame, sprinkle with roasted peanuts. Sesame Peanut Sauce (serves 4- 6 bowls) 2 tbsp peanut butter, 2 tbsp coconut aminos (or soy sauce), 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp lime juice. Multiply as needed: 4 tbsp= 1/4 cup 😛 Ajapsandali - Georgian Eggplant Stew/Dip Cilantro Jalapeno Dip- delicious!!! Blend: 4 jalapenos 2 cups cilantro 3/4 cups mayo 1/4 cup oil 2 garlic cloves juice of 1 lime 1 tsp salt. Grilled Vegetables with rosemary and sage Baked Green Bean Fries Chicken Escabèche- Getting into the Rosh Hashana spirit with raisins in our chicken Miso Butterscotch Bars- I love the miso flavor. A real beautiful way to end the Shabbat meal! #Baking #BreadMaking #Shabbat #Dinner #Challah #Cocktail #Dip #Salad #Dessert #Entree

  • Shavuot Menu 2017

    Italian Flaky Challah {on big cutting board} Herb Butter Caprese platter with Balsamic Reduction Mexican Shakshuka Rosemary Onion Frittata Arugula Mint + Watermelon Salad Quinoa Curry Salad Quinoa, snap peas, chick peas, slivered almonds, craisins. Olive oil, cumin, curry, white pepper and salt. Delicious Chilled sweet pea soup with cream Endive + Orange Endive Boats Vanilla Bourbon Braided Cheese Pastry Iced Matcha Tea Cheesecake -Topped with Oreo Crunch -chocolate ganache -caramel drizzle -praline cheesecake Flaky CheeseCake Strip Drinks in dispenser: Lime and mint Mojito Cold brew coffee

  • Chanukah Menu 2016

    GET* LIT*EDITION Chanukah Menu Happy Chanukah Y'all 🍻 O' Dreidel Cocktail Bourbon, Triple Sec, lemon juice, simple syrup Jelly Glazed Challah Sushi Latkes Wild mushroom and olive dip/saute Saute an onion, add chopped wild mushrooms (any variety), add tomato sauce to cover and olives. Season with salt & pepper, and let the tomato sauce simmer with the vegetables until it thickens. Greek 6 layer dip Butter Lettuce & Tahini Salad Orange + Fennel Salad Flanken & cabbage soup Kosher by design entertains pg. 54 or similar Sous-Vide Chicken Breast Sesame Cauliflower Red, blue and gold potatoes with Pareve Tofutti horseradish sour cream Apple Pie Rugelach

  • Sukkot Menu 2016

    Onto Sukkot!! Attached here is the menu for the First Night Sukkot Dinner. We'll be inviting some guests into our cute Sukkah, and as the LA nights are getting chilly, we've got hot chocolate and soup on the menu... 🍊🍁 Spiked pumpkin spice hot chocolate Jalapeno Challah inspired by The Challah Hub Creamy Chimichurri Dip Homemade Hummus Roasted Tomato Vodka Soup CHIC page 238 (If needed: I plan to replace heavy cream with with 1/2 cup oil + 1/2 cup almond milk Rib Eye Steaks on the BBQ Butternut with Herb Oil Pomegranate salad topped with sweet potato crunch Yeasted Apple Cake

  • Yom Kippur Break-the-Fast 2016

    BREAKFAST: ☕Pomegranate Cooler> One part pom juice half part seltzer a splash of lemon Mixed in a drink dispenser, garnished with lemon slices and ice. ☕Bagel Bar☕ ☕bagels, ☕Costco cheese tray ☕pesto goat cheese spread: Stir until smooth- 4 oz goat cheese, 3 oz cream cheese, 1/3 cup of pesto. ☕lemon dill schmear, ☕dijon cilantro tuna salad, ☕herbed egg salad, ☕smoked salmon dip, (or store-bought ;) ) ☕Kale, quinoa and edamame salad: Cook 1 cup quinoa with 2.5 cups water and salt. microwave or steam a 12 oz bag of edamame beans (shelled) 1/2 red pepper, 1/2 red onion, 2 cups kale, craisins Dressing: 1/2 c oil, 1/4 c vinegar, 3 tbsp sugar, 1 tsp salt, pepper *This salad (minus the kale) can be made in advance and sit in the fridge for 2-3 days. ☕Spinach Pie- spanakopita ☕Artichoke and asparagus penne pasta ☕Coffee cake with chocolate streusel topping

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